Looking ways to get the kids in your life to try new foods? TNFP serves nutritious meals and snacks to about 370 different children each week, so we’re right there with you! We’re sharing highlights on what we’ve learned about how to (and how not to) introduce new, nutritious foods to children.
Food is Comfort
In January 2017, we began a partnership with the YWCA, providing weekday dinners for their Weaver Domestic Violence Center. This 51-bed shelter is the largest domestic violence shelter in Tennessee, providing a safe space for women and children escaping domestic violence (men are housed at another partner facility).
Creating and Sustaining a Local Food Web
The Nashville Food Project has been proud to call ourselves a full circle organization in the past. We grow, cook and share food in a way where each of our programs nurture and sustain each other and our mission. However recent events have led us to wonder if we have limited ourselves in speaking this way and if actually what we are growing into is a vibrant and resilient food web…
Enchilada Sauce
One of our interns prepared this amazing made-from-scratch enchilada sauce this week. We served it with our Mexican Shepherd's Pie. Makes 3 gallons.
- 24 14.5oz cans of diced tomatoes
- 3 6oz cans of tomato paste
- 3 14.5oz cans of low sodium chicken broth
- 4 medium onions, or 10 cups roughly chopped onions
- 8 garlic cloves, minced
- 2 handfuls of crushed tortilla chips
- 1/2 cup olive oil
- 6 tablespoons of cumin
- 6 tablespoons of chili powder
- 3 tablespoons of garlic powder
- 6 tablespoons of salt
- 6 tablespoons of pepper
- 4 cups dice green chilis
- 1 Tbl chipotle peppers in adobo sauce
In a 3 gallon pot, add 1/2 cup of olive oil, or enough to coat the bottom of the pot. Bring the pot to medium high heat. Add the onions and garlic cloves to the pot and sauté until lightly browned. Add the diced tomatoes, tomato paste, and chicken broth, and stir together. Stir in the cumin, chili powder, garlic powder, salt, and pepper. Bring to a boil. Add in the chilis and chipotle mix. With an immersion blender, puree all the ingredients. Add 2 large handfuls of crushed tortilla chips and leave them for 1-2 minutes, until soft. Using the immersion blender, puree once more until smooth consistency.